Mexican Quinoa Bowls with Roasted Tomatoes
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Ingredients

  • For Roasted Tomatoes
  • 5 small to medium-sized tomatoes (small cherry tomatoes would work well too)
  • 1 tablespoon olive oil (or enough to just coat tomatoes)
  • Pinch each of salt and fresh ground pepper
  • 1 cup uncooked quinoa
  • 1 can black beans, drained and rinsed
  • Juice from 1/2 of a lime
  • 1/4 avocado, diced
  • 1 1/2 tablespoons chopped cilantro
  • Spoonful of salsa
  • Pinch each of salt and freshly ground pepper
  • Hot sauce (optional)

Instructions

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